Cara of ‘Forks and Beans’ fame has a wonderfully quick pickling process that anyone can follow and preserve some of this summer’s fresh veggies. It’s simple ingredients and flavors go perfectly with summer meals, picnics or just for plain snacking on hot days.
- 3 - 4 cups of Fresh, washed veggies (beans, cauliflower, cucumber, carrots, etc.) chopped or sliced
- 3 cups filtered Water
- 1 cup Rice Vinegar
- 4 Tbs. Unrefined Sugar
- 2 tsp. Sea Salt
- 1 tsp. Garlic Powder or w cloves finely diced
- 1 tsp Red Pepper Flakes (more if you'd like)
- 2 tsp. Yellow Mustard Seed
- 1 tsp. Dried Dill
- 1/2 tsp. Onion Powder (optional)
- In a medium size sauce pan, bring water, sugar, vinegar and salt to a boil. Remove from heat and set aside to cool some.
- Fill jars with vegetables, combine the remaining spices and divide evenly between the jars.
- Pour the cooled pickling water over the veggies to cover completely. You may have some liquid left over. The first time I made this batch I had to make a second batch of liquid to fill the jars so I've increased the amounts some here.
- Seal the jars and let sit on the counter until completely cool to the touch. Refrigerate for up to 3 weeks.
- Makes about 1 1/2 Quarts or 3 Pint size jars.
Have a great weekend everyone.
- Virtual Vegan Linky Potluck week #3
- Skinny Juices: 101 Juice Recipes for Detox and Weight Loss by Danielle Omar